The Classic Cobb Salad gets revamped with autumn flavors and ingredients! Chanterelles and sweet potatoes add a flavorful twist to this salad that’s not only a salad, but a main dish!
The start of the fall season always makes me so happy. Since I grew up on a Caribbean island, the only season we had was summer! So the change of colors on trees, the smell of crisp air, the chilly breeze at night – everything about fall makes me smile! Even better, fall food is one of my favorite: sweet potatoes, pumpkin, mushrooms, apples, pears, and lots of spices, oh my! So to slowly ease you into the best season of the year, I made you this Harvest Cobb Salad. Packed with great textures and flavors, this might just be my favorite salad!
Start by choosing your greens and dressing. We went with crunchy, crisp romaine lettuce, chopped. For the dressing, my best friend gave me a great idea! Initially wanting to make a creamy pumpkin dressing but to then realize I had run out of pumpkin puree, she suggested a Maple Vinaigrette. For this salad, we chopped 2 heads of romaine lettuce and made just enough dressing. You can easily double this recipe to serve more! Whisk together:
3 tablespoons California Olive Ranch Miller’s Blend extra virgin olive oil
2 tablespoons pure Vermont maple syrup
1 tablespoon B.R. Cohn 25 year balsamic vinegar
Add some plump grape tomatoes. I know, I know, tomato season is over. Well, you can still find some pretty good tomatoes in the grocery store. Typically, I’d recommend to season them, but with all the layered flavors of this salad, I recommend against it. Slice ‘em in half and you’re good to go!
Next up, chopped hard boiled eggs. Please please, don’t make hard boiling eggs harder than it should be. I’ve seen people go crazy over-sharing the “peel an egg in 10 seconds” video. Let’s start by saying that peeling an egg with YOUR HANDS should not take you more than 10 seconds. Check out my post on how to cook perfect hard-boiled eggs.
And now, a key ingredient: olive oil roasted chanterelle mushrooms. These were the last of the three-pound extravaganza of chanterelles I bought while in Seattle. I wish I could say I made some awesome chanterelle recipes, but honestly? I ate them either roasted in olive oil or pan sautéed in butter. For this salad, you want to roast them. Simply chop the mushrooms, drizzle some olive oil and roast at 350F for 20 minutes. For extra flavor, finish with a fresh grating of nutmeg!
And to make it a full meal, we need some chicken. Simply chop a chicken breast or two and throw in a hot skillet with a drizzle of oil and season with salt and pepper. Cook through and add to your salad while warm.
And don’t forget the sweet potatoes! Simple enough, peel and cube a sweet potato. Melt some butter over medium heat and cook the sweet potatoes until caramelized. Halfway through the cooking, I add a splash of water to help create some steam and cover the sweet potatoes for even cooking.
Thick-cut bacon cannot be left out! Cook up some bacon by throwing it in a pan into your oven at 350F. No splatters or mess, baking your bacon in the oven is the best way to go. Cook until crispy and chop!
And to finish it all off, crumble some blue cheese and sprinkle with nuts! And talking about nuts, I used these Sahale Snacks “Almonds with Cranberries, Honey + Sea Salt” – the crunch was perfect and the flavors paired perfectly! Plus the added cranberries improved the overall fall theme of the salad.